it seems guy fieri has never met a
burger he didn't like
and on diners drive-ins and dives he's
had the opportunity to try a lot
of them not only did these burgers make
it onto the show but they were well
worthy of a second bite
narcole's cochon valan bbq smokehouse is
known mainly for its tried and true
barbecue so
it's no surprise that the wtf burger
features some barbecue too
in fact this burger is topped with
smoked prime brisket and brined smoked
pork
shoulder not to mention a crispy
chipotle scented pork cake
to make it pork shoulder is brined in
juniper and clove for three whole days
before being slowly smoked for nine
hours
it's piled atop a griddled burger with
sauteed onions cheddar cheese
the aforementioned ultra tender brisket
a combo of mayo
and house carolina barbecue sauce and
house cured maple bacon
the pork cake topping is drizzled with
chipotle sauce to make this burger a
surefire winner in guy fieri's book
gaffiadi is a gog watching the
no-nonsense cook behind the firehouse
burger at lankford grocery make the hot
sauce that gives the burger its namesake
heat
she starts by combining serrano jalapeno
and habanero
peppers with vinegar garlic onion radish
and
loads of mustard the resulting sauce
fiat eclipse is so spicy it might cook
raw
chicken instead it's going on a patty
that's been basted with a cayenne spiked
butter for extra heat
the sandwich itself features american
cheese and even more jalapenos as well
as classic burger toppings
onion tomato and pickle guy fieri may
get around in a red 60's convertible but
the burger he enjoys at washington
state's ethos bakery and cafe is what
fieri calls a bentley with monster truck
tires
the burger begins with a homemade
croissant dough laminated in-house and
rolled
not into the traditional crescent shape
but rather into a homemade burger bun
baked and split it's topped with an
eight-ounce burger patty that's just
marked on the grill before being
finished in the oven with rosemary
infused butter
topped with white cheddar cheese it's
not hard to see why fieri had such high
praise for this burger
jonathan and justin fox are the
masterminds behind atlanta's fox
brothers barbecue
they get creative with the moniker
burger and applying it to a sandwich
that isn't a burger at all
here a chopped smoked brisket sandwich
stands in for the patty but that doesn't
stop fiery from giving it high praise
we gotta hurry up and get this burger up
where rutledge eats all of the other
briskets the brisket for this burger is
seasoned simply with salt and pepper
before being smoked quote as
low as it'll go topped with a sauce made
with house-made ketchup vinegar texas
peat hot sauce
garlic molasses and spices it's also
dressed with a homemade pimento cheese
patty and house-made jalapeno mayonnaise
for creaminess and a slight kick
layered on a toasted bun with peppered
bacon pickles tomato and
onion it surely has fiery convinced in
the brisket swap
he even notes that chopping the brisket
helps to incorporate the fat
making it even more savory than the
slow-smoked meat would be all on its own
green chili cheeseburgers are a dime a
dozen in santa fe but burt's burger bowl
claims to be one of the originators
sadly the burger joint which was founded
in 1954
closed in 2015 and from the looks of the
burger fiati enjoyed its closing is a
big loss to the burger world
one customer interviewed on triple d had
been coming in for about 25 years just
to order this burger which appears to be
as simple as it is delicious
the burger starts with a plain grilled
patty which is topped with burger
topping staples
mustard pickles tomatoes lettuce and
onion the local flair comes in the form
of a house-made hatch
chili sauce seasoned with garlic onion
and oregano
guy liked the sauce so much he was
eating it with a spoon
the cooks at burger me in truckee
california have married the best parts
of a burger and an italian hero to come
up with the italian stallion
a burger meets a deli sandwich according
to fieri the burger begins not with
ground beef but with ground bison which
the owner claims isn't just leaner it
also has a stronger beef flavor the
burger is topped with a cabernet
vinaigrette as well as sliced meats
familiar to anyone accustomed to the
italian deli window
pink mortadella and flavorful genoa
salami
provolone cheese and hot chopped peppers
are the obvious finishing touches for
this burger that's sure to conquer the
heart of any italian american
including guy fieri guy describes the
mack attack burger from the boston
burger
company as the quote dictionary
definition of comfort food
and it's not hard to see why this burger
is topped with house-made mac and cheese
made with a blend of american cheddar
and jack cheeses
and then seasoned with two more parmesan
and pecorino
along with some hot sauce the mac is
chilled overnight and then griddled
to order when it's topped with even more
cheddar and jack cheeses
both crispy and gooey it's not hard to
see why one client dubbed it
wicked awesome hodad's in ocean beach
california is a surfer's paradise with a
no
shirt no shoes no problem ambiance
attitude and sign
the now deceased owner mike hardin may
have had a laid-back demeanor and funky
vibe with his restaurant but he was
serious when it came to building big
burgers
the signature burger at hodad's is
unique for sure
and is topped with a boiled bacon patty
cooked up so that it almost resembles
hash browns the cooks at hodads are
burger experts and construct what they
call an onion castle
atop a bun spread with mayo and mustard
drizzling the ketchup all over and
topping with pickles tomato and
lettuce the burger patty and baking
concoction are the finishing touches
this space now known as pinkie's west
side grill was once home to a volkswagen
garage and repair shop
but when the flavortown mayor visits the
north carolina spot is known not for
lemons but for burgers
the chef behind this spot formerly of
since closed local fave the penguin
griddles up a burger whose name is a nod
to the now defunct triple g
garage greg tops the 80 20 beef burger
with homemade beef chili seasoned with
garlic chili powder coriander hot sauce
and cumin
each burger has not won not two but
three
five ounce patties and is piled with
mustard chopped onions cheese and
house-made southern slaw
i want to see you do this i don't know
how to do this all right here we go
get after that fieri does not hide his
love for the bacon cheeseburger at dad's
kitchen
which according to one patron is truly
quote unlike any burger i've ever had
what's so special about it the bacon and
blue cheese are cooked right
into the patty to make this crazy burger
appley named dad's burger
the bacon is chopped into tiny squares
the diced bacon
is then packed into a ring mold and
topped with blue cheese
followed by the beef mince for the
burger cooked on the griddle the
resulting burger has a crispy crust and
is infused with bacony flavor all the
way through
served with an aleppo pepper spread made
with loads of roasted garlic and
garlic-infused oil
the resulting burger is deemed both off
the hook and righteous by guy
and you can tell he really means it as
he swoops in for another bite
guy likes most things he tries on triple
d in fact
aside from eggs and liver fieti likes
most food period
so given that his first experience with
a peanut butter burger did not go all
that well
it's perhaps surprising he would ever
try such a concoction again
and yet he finds himself doing just that
at saborus international cuisine
in utah here a chef who has cooked for
president reagan now makes comfort foods
from around the globe
the peanut butter burger here is
admittedly quite different from fieri's
first taste of this oddity
chef garcia pairs the peanut butter
spread with a homemade chipotle sauce
and fieri likens it to a thai peanut
sauce with a touch of spice
lacing the sweetness it seems to have
made the spiky-haired tv host
a pb burger convert and the house-made
root veggie chips seasoned with cumin
and chilies don't look bad either
at new mexico's dr field goods kitchen
they don't just serve burgers they
butcher
whole animals and at this farm to table
restaurant slash butcher shop
the burger isn't made with beef but with
pork pork belly to be exact
yep that's right the whole burger here
is made of bacon for a cross between a
burger and a blt that has fiery smitten
to make these burgers eight to twelve
pork bellies are brought in per week and
smoked on applewood
each burger gets a whopping nine ounce
patty cooked in a wood-fired oven
served on a house-made potato bun topped
with mayo heirloom tomatoes and baby
greens and served with house onion rings
it's a monster according to fieri
at in a pickle restaurant in waltham
massachusetts the toro loco burger is a
staple and it's not hard to see why
the burger patties are topped with a
bread crumb coated
deep fried hunk of pepper jack cheese
the house-made fried onion straws are
coated with a powder made from ground up
fiery hot cheese snacks
for a burst of both spicy flavor and
bright red color
the burger is topped with arugula and
two sauces
sriracha and jalapeno the result is just
spicy enough to have our diners
drive-ins and dives host drooling
and going back for more and you know
that's high praise from mr fieri himself
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